The Loire Valley is one of France's most diverse wine regions, producing everything from crisp whites and sparkling wines to elegant reds. It is home to grapes such as Sauvignon Blanc, Chenin Blanc and Gamay.
Beginner-friendly guides designed to help you understand wine with confidence.
The best wine with cheese depends on the style of cheese, but Champagne, Sauvignon Blanc, Chardonnay and Pinot Noir are among the most versatile choices. Match the wine's body and acidity to the cheese's richness for the most balanced pairing.
The best wine with seafood is crisp, high-acid white wine, particularly Sauvignon Blanc or Albariño. Their freshness complements delicate seafood flavours without overpowering them. Chardonnay, Vermentino and Muscadet are also excellent choices depending on how the seafood is prepared.
Off-dry Riesling is the best all-round wine for spicy food because its refreshing acidity and gentle sweetness help balance chilli heat while complementing aromatic flavours. Gewürztraminer and sparkling wine are excellent alternatives.
A lightly oaked Chardonnay is one of the most reliable wines for roast chicken. Its fresh acidity, moderate body and subtle oak complement crispy skin and juicy meat without overpowering the dish. Pinot Noir and dry Chenin Blanc are excellent alternatives.
Sauvignon Blanc is an aromatic white grape known for producing crisp, usually dry wines with flavours of citrus, gooseberry and fresh herbs. It is particularly associated with France's Loire Valley and New Zealand's Marlborough region.
Gamay is a light to medium-bodied red grape best known from Beaujolais in France. It typically offers flavours of red cherry, raspberry, strawberry and violet, with fresh acidity and soft tannins. Its approachable style, and food-friendly character make it one of the easiest red wines to enjoy.
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